It’s not your imagination, brussels sprouts do taste better. How gene editing is changing how we grow and eat food (2024)

FAQs

Did they genetically modify Brussel sprouts to taste better? ›

He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter. And better-tasting brussels sprouts are good, not only for our appetites but also because most of us aren't eating enough vegetables.

"People with certain genetic variants in the TAS2R38 gene can detect bitter taste more than others and therefore may be more likely to dislike sprouts,” 23andMe senior product scientist Alisa Lehman recently told the Daily Record. "There are many factors outside genetics that play a part in the foods we like.

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

Soon, plants grown from the old seeds were cross-pollinated with modern, high-yielding varieties, but it took years for any perceptible changes to really take hold. "From then on, the taste was much better. It really improved," Sintenie said. As the flavor has improved, so have sales.

One of the common misconceptions about GE foods is that the process changes many of the traits of the food crop. Actually, the taste and other characteristics are determined by the variety of the crop that the gene is inserted into.

The bitter taste of Brussels sprouts comes from compounds called glucosinolates and their degradation products, he explains. These bitter tasting compounds are an important part of the plant's defence mechanism against leaf-eating enemies, such as insects, nematodes, slugs, and herbivores, like pigeons and deer.

Surprisingly, it could be your genes that determine your feelings about these controversial little vegetables. A 2011 study by Cornwall College found that sprouts contain a chemical, similar to phenylthiocarbamide, which only tastes bitter to people who have a variation of a certain gene.

Although a healthy vegetable, consuming too many Brussels sprouts can be unsuitable for people on anticoagulants since it contains vitamin K, which results in blood clotting. Another issue with consuming Brussels sprouts excessively is that it can lead to gas and bloating.

Foul, moldy odor When your brussel sprouts are still fresh and good to eat, they won't have much of an odor or they may smell a little earthy. Brussel sprouts normally only smell after you cook them, so toss out any that have any strong odors while they're still raw.

Brussels sprouts are a nutritious vegetable in the cruciferous family. While they're often enjoyed cooked using methods like roasting, steaming, or boiling, you can also enjoy Brussels sprouts raw. The most common side effect of eating raw Brussels sprouts is that they may cause gas in some people.

How to cook Brussels sprouts so they don't taste bitter? ›

Blanch Them in Salt Water

This is a quick technique that results in tender, crisp vegetables, according to the American Heart Association. Montiel recommends this method for reducing the bitterness in Brussels sprouts. "Cut the Brussels Sprouts in half and blanch them in salt water for about 2 minutes," he says.

Eating Brussels sprouts along with other good sources of fiber — like other vegetables, fruits, and whole grains — can help you meet your fiber needs. Brussels sprouts are high in fiber, which can promote regularity, support digestive health, and reduce the risk of heart disease and diabetes.

Maybe they tasted gross to you, and they did to many. But things are different at the table today. It's not that you've grown up with more sophisticated tastes; it's the Brussels sprouts that have changed. Scientists in the Netherlands tinkered with them, making the sprouts bitter no longer.

This receptor is coded by a gene named TAS2R38, or the PTC gene. Even though PTC is not normally found in our food, it is very similar to chemicals found in cruciferous vegetables such as cabbage, broccoli, kale and Brussel sprouts. The PTC gene comes in 2 common forms – bitter-tasting or non-tasting.

Sprouts are finicky and expensive to grow. They require a lot of input, such as fertiliser and repellent, as they are susceptible to disease and insects.

Undercooked sprouts can taste even more bitter than the cooked variety. Overcook them, and they release more sulfur — which amplifies the cabbage smell.

The sweetness works with the bitterness, and the sugar helps to caramelize the sprouts and bring out their own sweetness. A bit of brown sugar will also work. Acid can be useful as well. A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts.

As I said earlier, brussels sprouts are a human-engineered strain of a plant called Brassica oleracea, which is also known as wild cabbage. Other strains include broccoli, cabbage, cauliflower, kale, mustard greens, and turnips. Collectively, we refer to this family as cruciferous vegetables.

For many, Brussels sprouts are at best an acquired taste – but only because most people do not prepare them correctly. Brussels sprouts, for example, should never be steamed or (gasp!) boiled. They are best when roasted – especially with the proper ingredients and seasonings that bring out their unique, savory flavor.